Anchovy mayonnaise
Creation by Nathan Outlaw, Restaurant Nathan Outlaw**, Cornwall, United Kingdom.
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Ingredients
|
2 |
|
egg yolks |
|
1 |
tsp |
English mustard |
|
4 |
|
tinned anchovy fillets in oil, drained |
|
3 |
tbsp |
water |
|
2 |
tbsp |
lemon juice |
|
300 |
ml |
sunflower oil |
|
|
|
sea salt |
|
|
|
black pepper, freshly ground |
Preparation method
- Put the egg yolks, mustard, anchovies, water, and lemon juice into a small food processor and blitz for 1 minute.
- With the motor running, slowly add the oil in a thin, steady stream through the funnel until it is all incorporated.
- Season with salt and pepper to taste.
- Transfer to a bowl, cover, and refrigerate until needed.
Serving suggestions
- Use the sauce as an accompaniment to fish, crustaceans, and shellfish.
- Variation tip: use spices such as saffron, aniseed, and fennel seeds to give the sauce extra accent.
- Variation tip: finish the sauce with chopped herbs such as dill, chervil, tarragon, parsley, or chives.
- Variation tip: mount the sauce with special butters such as carrot butter, basil butter, saffron butter, beurre noisette, algae butter, or citrus butter.
- Variation tip: mount the sauce with a green herb coulis to create a bright green sauce.